After watching one of my all time favorite flicks, Julie and Julia, I am left motivated and compelled to blog. Today’s classic is a keeper! I was given this recipe from my dearest Mamaw who like Julia, loved cooking and could always add a beautiful finishing touch to a dish whether it be as simple as peas and mashed potatoes. She would dress up dinner in a beautiful clay casserole dish, lace table cloths, and would follow the recipe to the last pinch of salt with such grace and patience. This recipe for lemon meringue pie is from Eagle Brand sweetened condensed milk dating back to the 1940s and was first called Lemon Ice Box Pie . The original Sweetened Condensed Milk was introduced in 1856 and has been #1 in the Sweetened Condensed Milk category for over 147 years. It’s candy in a jar.
In this classic case, and especially when it comes to baking, “If it’s not broke, don’t fix it!” Enjoy.
Also following this recipe is a quick clip of my Mamaw’s Lemon Meringue Pie on LEX18.
Lemon Meringue PiePhoto Courtesy Eagle Brand Recipes
Makes 1 pie
- 3 eggs-separated–yolks in one bowl and whites in 2nd bowl
- 1 14 oz can Eagle Brand Sweetened Condensed Milk 1 graham cracker pie crust—-small size
- 1/2 cup fresh squeezed lemon juice with a little pulp
- 1/3 cup of sugar
- 1/4 tsp cream of tarter
Preheat oven to 375 degrees. Beat another egg white in a bowl until frothy. Brush the pie crust with beaten egg white and then bake in 375 degree oven for five minutes. Reduce oven heat to 350 degrees.
Filling–In medium bowl, beat 3 egg yolks with a small hand whisk, then stir in sweetened condensed milk slowly. Then add lemon juice. When completely mixed and smooth, pour into pie crust and set aside.
For meringue- In a small bowl, beat 3 egg whites with cream of tarter with electric mixer until foamy. Gradually add sugar beating until stiff but not dry.
Spread meringue on top of the pie by spoonfuls starting with the edges first, then the rest in the middle of the pie. Doing it by spoonful makes it look pretty with the peaks.
Bake 15 minutes or until meringue is golden brown. Cool before serving. Refrigerate leftovers (if any remain)